How to Make It

Step

Preheat the oven to 425°. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Season with salt and pepper. Spread the squash, fennel, and apple on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooling for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.

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Review Body: I'm making this for our Christmas Eve dinner and assume that the full cooking time is 45 minutes, instead of letting it cool for 20 minutes until browned. I'll give that way a go, anyway. Thanks for the idea; cheers!

Review Rating:

Date Published: 2016-12-24

Author Name: GreenPretzel

Review Body: Delicious! Very holiday-ish. I assumed there was a typo and the total cooking time was 40-45 minutes. Made it with dried Italian herbs (I did not have fresh thyme on hand). Will add more fennel and apples next time since we love fennel

Review Rating:

Date Published: 2018-10-27

Author Name: teacherfamily

Review Body: I just made. I added yams, mushrooms and carrots, and will serve it over quinoa. It's for my veggie lunch club. It came out great--but only needed 25 min., all together.